Well for today’s activities I am trying something new! In my garden this year I planted some banana peppers. Mine are mostly small and my crop hasn’t been very good, but a friend was OVERLOADED with them and passed a big plastic bag full of them to me. So I decided I would can some pickled peppers! I love gettingbanana peppers on sandwiches at deli’s but they just aren’t something I would think of to buy for at home. I figured, I have jars, I have vinegar, I have peppers, why not?!
Last night, in preparation, I surfed the internet for a pickled banana pepper recipe. Let me tell you there are HUNDREDS of them out there! A lot of them called for sugar but I wasn’t really looking for a sweet pickle. A lot of recipes were similar to one you would use for bread and butter pickles. A lot were similar to recipes that you would use for dill pickles. I just wanted something plain old pickle-y.
Finally I came across the site Canning Pantry where there was a recipe for Grandma’s Pickled Banana Peppers. It was just the recipe I was looking for!
Grandma’s Pickled Banana Peppers by Jerry Ziehm
Sliced Banana Peppers
1 tsp. salt per jar
2 tbsp. olive oil per jar
1 quart white vinegar
3 quarts water
In a large sauce pot add water and vinegar. Bring to a boil. Slice peppers and add peppers, salt and oil to each jar. Pack tightly. Add hot liquid to jars. Process jars 5 minutes in a boiling water bath.
*I added a glove of garlic to each jar for a little extra flavor.
So – only time will tell if this is a good recipe or not. I canned 6 pints.
Also – I just picked up the lasted issue of Mother Earth News. I love this magazine. It is one of my favorites. I really need to subscribe. I was flipping through the pages and saw a tip for making homemade grape juice. My husband loves grapes and I had an extra quart of Mars Table Grapes on hand from my friend Joy at the farmers market. I decided to give it a try. The tip is on page 38 and is sent in by Suzanne Mullins of Charlottesville, Virgina. She says that you can put 2 cups of grapes into a quart jar, add a cup of sugar, fill with boiling water and process 10 minutes in a water-bath canner. After six weeks you strain out the liquid and mix with an additional quart of liquid for 2 quarts of juice! WHO KNEW! So I gave this a try too! I will report back in about 6 weeks to let you know.
Here is a picture of todays bounty!